How do I clean clams for steaming? Cornmeal-how much? water-how cold? Soak-How Long? Do i scrub shells?
- Carla SLv 51 decade agoFavorite Answer
Steamed Clam Recipe
3 to 4 pounds live small hard-shelled clams (also called steamer clams)
NOTE: If open, tap on shell. If it does not close, toss the clam
3 tablespoons butter
1 small white onion, coarsely chopped
6 parsley stems
3 cloves garlic, lightly chopped
1 bottle dry white wine
½ teaspoon red pepper flakes
Thick slices of French Bread
NOTE: FDA’s recommendations are to soak steamer clams for several hours in seawater (or 1/3 cup coarse kosher salt and 1 gallon water) to which you have added 1 cup cornmeal. Use kosher or sea salt as the iodine in regular salt will kill the clams before they hit the boiling water.
One hour before serving, scrub clams with vegetable brush in cold water; rinse with water until free of sand (adding a little coarse kosher salt to the water will help to remove the sand from the clams).
In a steamer pot or a large kettle, melt butter; saute onion and garlic until soft. Add white wine and pepper flakes and bring to a slow boil. Add clams and cover pot with a tight-fitting lid and steam over low heat just until clams open, about 5 to 10 minutes. Do not over cook, as clams will become tough and rubbery (discard any clams that do not open).
Use tongs or a slotted spoon to transfer the clams to large individual soup bowls with individual cups of melted butter. Pour broth through a cheesecloth-lined strainer to remove any sand. The broth can either be used as a dunking liquid for the French bread or placed in mugs to drink.
- QuasimodoLv 71 decade ago
Soak in cold water with a 1/2 cup of cornmeal for 1 hour.
Remove clams from water and rinse
Discard any that are open already
Steam until all open
It'll help you with this
- Anonymous6 years ago
We always took the clams and simply put them in a sink of ice cold water with cornmeal for about 1 hour. This opens them up and they eat the cornmeal and **** out the sand. I have been to establishments here in FL that do not use this trick.... the last time ( very last) I almost cracked a tooth. Being from Maine originally, this is standard procedure. The water left over from the boiling is excellent and should not be tossed out... drink it and enjoy.
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- wellaemLv 61 decade ago
we have steamers all the time here in Maine, and all I do is put them in the pot, cover with cold water about 1/4 of the way, bring to a boil until the shells open. discard any that don't open...thats it...enjoy
- billyandgabyLv 71 decade ago
Just rise them a bit.
I thin kall the prep is overrated.
At legal sea fodds, they go from the bag and into the steamer with 0 prep.